WEST PALM BEACH, Fla.—The new Hilton West Palm Beach, scheduled to open on Jan. 27, 2016, welcomes Executive Chef Miguel Santiago. With more than 20 years of hospitality experience, Santiago brings his culinary prowess to guests looking for farm-to-table cuisine infused with global flavors. The award-winning chef, who has served meals for a multitude of presidents, will work alongside local Signature Chef Matthew Byrne.
“We are thrilled to welcome Miguel as the newest star of our food and beverage team. His expansive knowledge and culinary touches are one-of-a-kind and we know he will be a key asset to keeping Hilton West Palm Beach at the forefront of the dining scene in South Florida alongside Chef Matthew Byrne,” said John L. Parkinson, general manager.
As the executive chef for the hotel, he will execute simple yet elevated American cuisine and manage the culinary staff including catering teams for weddings and meeting groups. Boasting a farm-to-fork concept, Santiago will be incorporating fresh, local produce, and spices with a touch of creativity. Culinary inspiration is derived from Latin inspired dishes such as black grouper ceviche and grilled mojo wings, among others.
“My love for the food began in 1984 when my parents opened a restaurant in Puerto Rico. Now, highlighting my passion for Florida flavors, I am eager to add an element of creativity to menus to welcome guests, groups and locals at Hilton West Palm Beach,” said Santiago. “My goal is to expand the legacy of quality that has always distinguished Florida cuisine.”
Santiago has been a force in the kitchen and has been creating seasonal meals for two decades. Hailing from Capital Hilton in Washington D.C. where he spent more than two years, Santiago pulls from culinary history with additional positions held at venues such as The El Conquistador, A Waldorf Astoria Resort in Puerto Rico and a number of renowned South Florida restaurants and hotels.
“Chef Santiago comes to West Palm Beach with an abundance of culinary talent including significant banquets and catering experience. I am excited to work together with him on crafting a unique, top-notch food and beverage program for our guests,” said Byrne.
